IRIS
PARADISO, VITO MICHELE
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 7.087
EU - Europa 2.091
AS - Asia 778
AF - Africa 14
SA - Sud America 8
Continente sconosciuto - Info sul continente non disponibili 4
OC - Oceania 1
Totale 9.983
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 7.084
IT - Italia 672
CN - Cina 642
SE - Svezia 474
DE - Germania 192
UA - Ucraina 190
FI - Finlandia 142
FR - Francia 123
GB - Regno Unito 100
CZ - Repubblica Ceca 54
BE - Belgio 41
SG - Singapore 37
IN - India 30
IE - Irlanda 28
VN - Vietnam 23
RU - Federazione Russa 21
ES - Italia 15
IR - Iran 14
GR - Grecia 10
NL - Olanda 7
TW - Taiwan 7
PH - Filippine 6
RO - Romania 6
EG - Egitto 5
TR - Turchia 5
ZA - Sudafrica 5
HK - Hong Kong 4
AT - Austria 3
BR - Brasile 3
CA - Canada 3
CH - Svizzera 3
CO - Colombia 3
EU - Europa 3
HU - Ungheria 3
TN - Tunisia 3
CL - Cile 2
JP - Giappone 2
KZ - Kazakistan 2
MY - Malesia 2
NO - Norvegia 2
PK - Pakistan 2
PL - Polonia 2
PT - Portogallo 2
TH - Thailandia 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AU - Australia 1
DZ - Algeria 1
LV - Lettonia 1
Totale 9.983
Salva come PNG Salva come JPEG
Città #
Fairfield 1.040
Chandler 718
Woodbridge 579
Houston 520
Ashburn 518
Jacksonville 473
Seattle 394
Nyköping 390
Ann Arbor 371
Cambridge 346
Wilmington 336
Roxbury 169
Lawrence 160
Nanjing 157
Beijing 145
Bari 132
Princeton 111
Des Moines 92
New York 87
Inglewood 69
Boardman 64
Rome 54
San Diego 50
Nanchang 45
Dearborn 42
Brussels 41
Milan 39
Shenyang 37
Jiaxing 35
Brno 31
Hebei 31
Los Angeles 29
Dublin 28
Brooklyn 24
Dong Ket 21
Olomouc 21
Tianjin 17
Palermo 16
Paris 16
Singapore 16
Changsha 15
London 15
Munich 15
Pune 15
Redwood City 15
Guangzhou 13
Shanghai 13
Washington 13
Helsinki 12
Hefei 11
Corato 10
Wuhan 10
Naples 9
Sannicandro di Bari 9
Turin 9
Bologna 8
Mascalucia 8
Norwalk 8
Barletta 7
Bitonto 7
Kaohsiung City 7
Kilburn 7
Leawood 7
Pescara 7
Tappahannock 7
Foggia 6
Napoli 6
Sassari 6
Ardabil 5
Catania 5
Falls Church 5
Hangzhou 5
Indiana 5
Jinan 5
Laterza 5
Moscow 5
Parma 5
Pavia 5
San Mateo 5
Alassio 4
Athens 4
Campobasso 4
Cape Town 4
Faella 4
Florence 4
Hong Kong 4
Hounslow 4
Hyderabad 4
Kunming 4
Trani 4
Weimar 4
Zhengzhou 4
Buffalo 3
Calenzano 3
Chicago 3
Clifton 3
Cocconato 3
Dortmund 3
Heze 3
Jinhua 3
Totale 7.870
Salva come PNG Salva come JPEG
Nome #
Alimentazione, nutrizione e salute 177
Chemical and thermal evaluation of olive oil refining at different oxidative levels 130
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 124
Production and characterization of functional biscuits obtained from purple wheat 118
Shelf life assessment of industrial durum wheat bread as a function of packaging system 117
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 116
Nutritional characterization and shelf-life of packaged microgreens 112
Microgreens production with low potassium content for patients with impaired kidney function 111
Il profilo aromatico dei taralli 108
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 108
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 107
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 107
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 106
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 106
Use of olive leaf extract to reduce lipid oxidation of baked snacks 104
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 101
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 100
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 98
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 97
An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis 97
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 96
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 94
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 94
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production 94
Rapid multi-element characterization of microgreens via total-reflection X-ray fluorescence (TXRF) spectrometry 93
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 92
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 91
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 90
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 90
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 89
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 88
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 87
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 87
Changes in the oxidative state of extravirgin olive oil used in baked Italian focaccia topped with different ingredients 85
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 85
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 85
Influence of processing and storage time on the lipidic fraction of taralli 84
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 84
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 83
Effect of salt reduction on quality and acceptability of durum wheat bread 83
High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: an approach to their differentiation 81
FT-IR extra virgin olive oil classification based on ethyl ester content 81
Effect of olive oil phenolic compounds and maltodextrins on the physical properties and oxidative stability of olive oil o/w emulsions 80
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 80
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils 79
Has the use of talc an effect on yield and extra virgin olive oil quality? 79
Sviluppo di burger a base di legumi 79
Shelf life of stored not pasteurized olive-based pâtés 79
The oxidative state of olive oil used in bakery products with special reference to focaccia 77
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 76
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 76
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 76
Effects of free fatty acids on the oxidative processes in purified olive oil 75
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 75
Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes??? 75
Testing synthetic zeolites obtained from recycled waste materials for oenological applications 75
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 74
Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins 74
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 74
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 74
Faba Greens, Globe Artichoke’s Offshoots, Crenate Broomrape and Summer Squash Greens: Unconventional Vegetables of Puglia (Southern Italy) With Good Quality Traits 73
Effect of the type of oil on the evolution of volatile compounds of taralli during storage 73
Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach? 73
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 72
Assessment of the variability of anthocyanin content in durum wheat and production of anthocyanin enriched biscuits 71
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level 71
Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat 71
Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes 71
Influence of the drying conditions on the volatile compounds of pasta 71
Gluten-free bread-making trials from cassava (Manihot esculenta Crantz) flour and sensory evaluation of the final product 70
Olive leaf extract as natural preservative 70
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils 69
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 67
Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils 66
Recycling of packaging materials to obtain an oenological adjuvant 66
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 62
Influenza di composti di ossidazione e polimerizzazione di trigliceridi sulla resistenza all’ossidazione di oli vegetali alimentari 62
Effect of talc addition on the extraction yield and quality of extra virgin olive oils from Coratina cultivar after production and during storage 59
Green extraction, antioxidant characterization, and employment of phenolic extracts from olive leaves (cv. Coratina) 59
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 59
Vacuum-packaging of ripened sausages: assessment of the sensorial and chemical characteristics and of the lipid fraction degradation 58
Oxidation compounds in extra virgin olive oils, fresh or stored, after frying 58
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 58
Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers 58
FATTY ACIDS METHYL AND ETHYL ESTERS BEHAVIOUR DURING OLIVES PROCESSING BY MEANS OF TECHNOLOGICAL COADJUVANTS 58
Comparative study and quality evaluation of Italian focaccias seasoned with extra virgin olive oil 57
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 57
Assessing adulteration of extra virgin olive oil with lower quality oils using spectroscopic techniques 57
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 55
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione 54
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 54
Simple tools for monitoring chlorophyll in broccoli raab and radish microgreens on their growing medium during cold storage 53
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing 52
Influence of decanter working parameters on the extra virgin olive oil quality 51
Evolution of the oxidative and hydrolytic degradation of biscuits’ fatty fraction during storage 50
Offshoots of globe artichoke: prospects as a traditional agri-food product of puglia (Southern Italy) 49
Uso di estratti di foglie di olivo per incrementare la shelf-life dei taralli 49
Tra packaging e antiossidanti: due approcci sinergici per incrementarela shelf-life di cereali per prima colazione 48
Talc effect on the volatiles of virgin olive oil during storage 48
Influence of the calcium carbonate on olive oil quality, extraction yield and energy consumption during processing 47
Totale 7.983
Salva come PNG Salva come JPEG
Categoria #
all - tutte 44.258
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 44.258
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.023 0 136 74 213 231 182 245 215 299 129 238 61
2020/20211.604 129 126 126 96 293 80 116 84 115 215 121 103
2021/20221.261 71 170 41 72 57 75 48 86 67 65 171 338
2022/20232.065 299 204 163 142 262 279 19 195 361 32 58 51
2023/20241.082 70 147 49 56 84 264 59 39 51 67 73 123
2024/2025184 147 37 0 0 0 0 0 0 0 0 0 0
Totale 10.408